Name: Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 2 cups shredded cabbage; 1 cup shredded carrots; 1/2 cup chopped scallions; 1/2 cup thinly sliced bell peppers (any color); 2 garlic cloves, minced; 1/2 teaspoon grated ginger; 2 eggs; 1/2 cup all-purpose flour (or rice flour for gluten-free); 1/4 cup water; 1 tablespoon soy sauce; 1/4 teaspoon salt; Vegetable oil for frying; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon honey or maple syrup; 1 teaspoon grated ginger; 1 teaspoon chili flakes or sriracha (optional)

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Introduction

Crispy Vegetable Pancakes with Asian Dipping Sauce are a delicious and colorful way to enjoy fresh veggies. These savory pancakes are light, crunchy, and perfect as a snack or appetizer. The tangy dipping sauce adds a flavorful kick that complements every bite.

The image shows a stack of golden-brown vegetable pancakes on a large, white plate. The pancakes have visible thin orange carrot strips and green scallions woven through a crispy, browned outer layer. They are slightly overlapping each other, creating a layered circle. On the right side of the plate, there is a small white bowl filled with dark soy sauce sprinkled with white sesame seeds. The background features a white marbled surface, and the scene is lit warmly to highlight the texture and colors of the pancakes and sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded cabbage
1 cup shredded carrots
1/2 cup chopped scallions
1/2 cup thinly sliced bell peppers (any color)
2 garlic cloves, minced
1/2 teaspoon grated ginger
2 eggs
1/2 cup all-purpose flour (or rice flour for gluten-free)
1/4 cup water
1 tablespoon soy sauce
1/4 teaspoon salt
Vegetable oil for frying
2 tablespoons soy sauce (for dipping sauce)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey or maple syrup
1 teaspoon grated ginger (for dipping sauce)
1 teaspoon chili flakes or sriracha (optional, for dipping sauce)

Instructions

Step 1: In a large bowl, combine shredded cabbage, carrots, chopped scallions, sliced bell peppers, minced garlic, and grated ginger.
Step 2: In a separate bowl, whisk together the eggs, flour, water, soy sauce, and salt until you have a smooth batter.
Step 3: Pour the batter over the mixed vegetables and stir well to evenly coat everything.
Step 4: Heat a thin layer of vegetable oil in a non-stick skillet over medium heat.
Step 5: Scoop about 1/4 cup of the vegetable mixture into the skillet and flatten slightly to form pancakes. Cook 2–3 at a time without crowding the pan.
Step 6: Fry each pancake for 3–4 minutes on each side until golden brown and crispy. Transfer to paper towels to drain and repeat with remaining batter.
Step 7: For the dipping sauce, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and chili flakes or sriracha if using.
Step 8: Serve the pancakes warm alongside the Asian dipping sauce for a flavorful snack or appetizer.

Tips & Variations

For a gluten-free version, substitute all-purpose flour with rice flour or a gluten-free flour blend.
Add finely chopped fresh herbs like cilantro or chives for extra freshness.
Adjust the heat in the dipping sauce by adding more or less chili flakes or sriracha to taste.
Use a mix of colorful bell peppers for a vibrant presentation.
Try adding a handful of corn kernels or chopped mushrooms for added texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to maintain crispiness, or warm gently in the oven. The dipping sauce can be kept in a sealed container in the fridge for up to one week.

How to Serve

The image shows a white plate filled with golden-brown Korean pancakes arranged in a circle around a small white bowl of dark soy dipping sauce with sesame seeds on top. Each pancake is thick, crispy on the edges with a slightly uneven texture, and has visible green onion slices inside and on top, adding pops of green. A woman's hand is holding wooden chopsticks, lifting one pancake above the plate, showing the light, fluffy inside and crispy outside. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes vegan?

Yes, you can replace the eggs with a flaxseed or chia seed egg substitute and use tamari instead of soy sauce if needed. Keep in mind the texture may be slightly different.

Can I prepare the batter ahead of time?

It’s best to mix the batter just before cooking to keep the vegetables crisp. However, you can chop and shred the vegetables a few hours ahead and store them refrigerated to save time.